I know what you’re thinking. Mariel’s still alive?!? Yes, I am! I have finally figured out how to downsize the monstrous images my camera likes to produce on this big old computer I have had to get used to operating once again, and so folks, I must announce: Mariel’s Noms is back in business!

To start things off once again I will share with you a simple, seasonal sweet that will satisfy your cravings for fresh, summer flavours! I have been working quite a bit lately and have not had the time to bake or cook anything for the past little while that requires more than 30 minutes prep and cooking time! Today however…I was sick! I had all the time in the world to create whatever I desired.

To decide on what I wanted to bake I usedmy usual tactic of thoroughly examining the fridge and cupboard…today the ingredient that really caught my eye was a bountiful bundle of strawberries in the fridge!

So my friends, I give you a recipe for delicious strawberry cupcakes with fresh strawberry icing!

Preheat an oven to 350 degrees F and line a 12 cup muffin tin with cupcake liners!

Begin your baking journey by taking about 1/2 cup of fresh strawberry and pureeing them in a food processor or a trusty magic bullet until bright and smooth! This should create approximately 1/3 cup of pureed strawberry. I made a lil’ extra…just in case!

Next, combine 1 1/2 cups of all purpose flour, 1 teaspoon of baking powder and 1/4 teaspoon of salt in a medium bowl (or measuring cup) and set aside.

Then, in a small bowl (or measuring cup) combine 1/4 cup of room temperature milk, 1 teaspoon of vanilla extract and the 1/3 cup of strawberry puree, and set aside.

Now in a mixing bowl, cream together 1/2 cup of room temperature butter and 1 cup of sugar.

Now add 1 egg and 2 egg whites to the mix and blend until well combined and fluffy.

Now it’s time to bring everything together! Add half of the flour mixture and blend until just combined.

Then add all of the strawberry/milk mixture and stir ‘er in!

Finish up with the rest of the flour mixture and blend everything together until you have a pretty, pink cake batter like this:

Spoon the batter into the muffin tin and pop it into the preheated oven for 22 minutes or until a toothpick comes out clean as a whistle.

Look at these cute lil’ cupcakes! Pop them out of the tins and let them cool while you prepare the icing.

For the icing I combined 1 cup of room temperature butter, 3 1/2 cups of icing sugar, 1/3 cup of strawberry puree and 1 teaspoon of vanilla. This icing is incredible! And pretty…

I hope you enjoy these little gems as much as I am enjoying them! I think I’m on my….4th? 5th? I’ve lost track… Anyways, you’ll be hearing from me again very soon now that I’ve got this whole technology thing figured out!

xoxo

Mariel